Friday, July 18, 2014

Homemade Honeysuckle Marshmallows

My entire relationship with corn syrup has changed. Earthshaking, people. 

When previously making marshmallows I've followed instructions to the letter. The only ingredients I ever switched out were the easy ones, flavor and color.

This time, after eyeing a big bottle of homemade honeysuckle simply syrup I originally made to make honeysuckle martinis, I courageously tried switching out the corn syrup in the recipe with this sweet, earthy flower syrup. 

After harvesting honeysuckle blossoms from a friend (because I foolishly didn't get to my own on time), I flavored these French macarons and used the rest to make simple syrup.

For the most part, I expected these marshmallows to fail big time. Much to my surprise, the substitution worked and now a whole new world of substituting flavored syrups for the corn syrup in marshmallow recipes awaits me. Whoopie.

These have a subtle taste of honeysuckle but enough to make a difference in flavor. Tasty, pretty and (almost) seasonal. My next move is to try these with homemade herb flavored simply syrups. Stay tuned.

Homemade Honeysuckle Marshmallows

For the Honeysuckle Marshmallows:

I used this great recipe from Smitten Kitchen from which I've had perfect result every time. Substituting homemade honeysuckle syrup for the corn syrup and adding a few dabs of yellow paste food coloring turned them into honeysuckle marshmallows.

For the Honeysuckle Simply Syrup:


  • 1+1/2 cups white granulated sugar
  • 1+1/2 cups water
  • 1 cup honeysuckle blossoms, rinsed


  • Place the sugar and water in a heavy bottomed sauces pan and cook over a medium heat stirring with a wooden spoon.
  • When sugar has dissolved, add the flowers and bring to a boil. 
  • Remove from heat and let steep for an hours.
  • when mixture has cooled completely, strain out the blossoms .
  • Transfer the syrup to a tightly sealed bottle or jar.

1 comment:

  1. These sound wonderful!! I am a marshmallow lover!! Blessings, Catherine


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